©2015
AuthorDartagnanCamyrn & Madisyn ~ Your wish is my command!
"splitting this into two days makes this spectacular party pleaser a breeze to make and guaranteed to the first gone, so make 2, because the leftovers are better the next day!
Lightly coat chicken breasts with lemon pepper. Steam chicken breasts until just done (about 25 minutes), let cool completely and shred into fine strings.(diced is not recommended here) [time saver, shred a rotesserie chicken]
Sauté mushrooms in butter until mushrooms give up their liquid, splash of white wine and reduce slightly. Reserve liquid and mushrooms.
Blanch asparagus tips for 2 minutes in hard boil. Drain and cold water bath. Drain well. if day ahead, seal and refrigerate.
Boil noodles to al dente in light chick stock or broth. Cold water bath, leaving in until assembly so as to not stick.
Beat cream cheese, Chicken Queso Blanco, buttermilk, oregano and garlic powder with mixer until well blended; fold in by hand, drained sweated spinach and 2 tablespoons chopped fresh basil.
In a large mixing bowl, combine chicken, artichokes, mushrooms, 1/2 the block mozzarella, Parmesan and tomatoes.
Add about 1/2 of the cream cheese mixture to the chicken mixture in the large mixing bowl.
Spread half the REMAINING cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles (or however it takes to completely cover the bottom) and 1/3 of the chicken mixture, now drop in 1/3 of the asparagus tips.
Repeat layers of noodles and chicken mixture twice, setting in asparagus tips each time.
Top with remaining noodles, cream cheese mixture and mozzarella; finish with the Mozzarella Bocconcini Discs and basil.
Insert toothpicks, making sure they all are above the cheese. Cover, sealing tight with double foil on the edges leaving room on the top.
Bake 30 minutes or until bubbles around the edges.
Switch to broil and remove foil. Stand there and watch often until just beginning to brown and center is bubbly.
Remove and loosely tent with foil for 10-12 minutes before cutting.
Ingredients
Directions
Lightly coat chicken breasts with lemon pepper. Steam chicken breasts until just done (about 25 minutes), let cool completely and shred into fine strings.(diced is not recommended here) [time saver, shred a rotesserie chicken]
Sauté mushrooms in butter until mushrooms give up their liquid, splash of white wine and reduce slightly. Reserve liquid and mushrooms.
Blanch asparagus tips for 2 minutes in hard boil. Drain and cold water bath. Drain well. if day ahead, seal and refrigerate.
Boil noodles to al dente in light chick stock or broth. Cold water bath, leaving in until assembly so as to not stick.
Beat cream cheese, Chicken Queso Blanco, buttermilk, oregano and garlic powder with mixer until well blended; fold in by hand, drained sweated spinach and 2 tablespoons chopped fresh basil.
In a large mixing bowl, combine chicken, artichokes, mushrooms, 1/2 the block mozzarella, Parmesan and tomatoes.
Add about 1/2 of the cream cheese mixture to the chicken mixture in the large mixing bowl.
Spread half the REMAINING cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles (or however it takes to completely cover the bottom) and 1/3 of the chicken mixture, now drop in 1/3 of the asparagus tips.
Repeat layers of noodles and chicken mixture twice, setting in asparagus tips each time.
Top with remaining noodles, cream cheese mixture and mozzarella; finish with the Mozzarella Bocconcini Discs and basil.
Insert toothpicks, making sure they all are above the cheese. Cover, sealing tight with double foil on the edges leaving room on the top.
Bake 30 minutes or until bubbles around the edges.
Switch to broil and remove foil. Stand there and watch often until just beginning to brown and center is bubbly.
Remove and loosely tent with foil for 10-12 minutes before cutting.